Pumpkin Bars Recipe

pumpkin bar squares on a cutting board with cream cheese frosting on top.

5 from 2 votes

Ultra-moist pumpkin bars with cozy fall spices and a luscious cream cheese frosting are easy to make, impossible to resist. Your new favorite fall treat starts here!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, pumpkin bars

Servings: bars

Author: Elena Davis

Ingredients

For the Pumpkin Bars:

1 15-ounce can pumpkin purée (not pumpkin pie filling)
1 cup white sugar
½ cup packed brown sugar
1 cup vegetable oil or avocado oil
4 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1½ teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt

For the Cream Cheese Frosting:

½ cup unsalted butter softened (1 stick)
8 ounces cream cheese softened (block-style)
1 teaspoon vanilla extract
1 pinch salt about ¼ teaspoon
4 cups confectioner’s sugar adjust to taste
Optional: ¼ teaspoon ground cinnamon for a warm twist

Instructions

Prepare the Bars

Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl add the pumpkin purée, white sugar, brown sugar, oil, eggs, and vanilla whisk or beat with electric mixer until smooth and well com
Sift in the flour, cinnamon, pumpkin pie spice, baking powder, and salt to the bowl with the wet ingrediejnts . Mix with a dough hook or spatuala until well combined, but do not over mix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Cream Cheese Frosting

In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
Add vanilla extract and salt. Mix until combined.
Gradually add the confectioner’s sugar, one cup at a time, beating until light and creamy. Add the optional cinnamon here, if using.
Once the bars are completely cooled, spread the frosting evenly over the top.

Slice and Serve

Cut into squares or rectangles. Serve chilled or at room temperature.

Notes

Recipe Tips:

Use pure pumpkin purée- not pumpkin pie filling, which has added sugar and spices.
Don’t overmix the batter- this keeps the bars soft and tender.
Cool completely before frosting, or the frosting will melt.
Use block-style cream cheese for thick, fluffy frosting.
Chill before slicing- makes cleaner cuts and enhances flavor.

Make-Ahead and Freezer Friendly:

These bars are perfect for prepping ahead! Frosted or unfrosted, they keep beautifully in the fridge for up to 5 days or can be frozen for up to 2 months. Just thaw overnight in the fridge and enjoy like they’re freshly baked.

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